Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 63

Another bread salad, this time one that uses breadcrumbs from sourdough or ciabatta bread. It is lovely and soggy, with oil, peppers, tomatoes and herbs. You can tailor-make it to your taste. Some prefer to leave out the garlic so you can really taste the quality of the olive oil. Serve it for dinner and most will think they are being given a plate of cold porridge but will come round after the first mouthful.

Italians call this dish panzanella, and the restaurant of the same name in Northcote Road (a wonderful market street in Battersea) gave me its approximate method, which I reproduce here. The restaurant uses Puglian bread but any rustic-style sourdough bread will work.

Serves 4

¹/₂ day-old ciabatta or sourdough loaf

3 tablespoons extra virgin olive oil

1 tablespoon white wine vinegar

1 garlic clove, finely chopped (optional)

1 carrot, finely grated

6 sprigs of parsley, chopped

salt and freshly ground black pepper

To serve:

¹/₂ fresh red chilli, chopped, or a strip of sweet red pepper,

chopped

halved cherry tomatoes

small black olives

Tear up the bread, put it in a food processor and whiz to rough crumbs. Put them in a bowl, cover with cold water and leave for 5 minutes. Pour the breadcrumbs into a sieve and, using a ladle, press down to squeeze out all the water. Return the breadcrumbs to the bowl. They won’t look too appetising but once you add the oil and vinegar, have a taste. Add the other ingredients, stirring them in well. Season with salt and pepper to taste. Scatter the chopped chilli, halved cherry tomatoes and olives on top.